This curriculum guide was developed for teachers to use in planning and implementing a competency-based high school instructional program in foods and nutrition. It contains materials for a 2-semester course, based on the North Carolina Program of Studies (revised 1992), designed to help students learn about food customs and trends and interpret the relationship of diet to health, nutritional needs of all members of the family, and consumer issues in foods. The eight units of the curriculum cover the following topics: food customs and trends, nutrient requirements and health, management of kitchens and resources, food preparation techniques, leadership and citizenship, special nutritional needs, meal management, and career opportunities. Units include competencies, objectives, a teaching outline keyed to teaching strategies and learning activities, and suggested resources. Other contents of the guide are as follows: course blueprint; course matrices; content outline; curriculum page layout; and a resource list citing 4 state-adopted textbooks, 26 other books, 5 computer software programs, 14 videotapes, and 7 sources for videotapes. (KC)